I worship Giada's Basic Marinara Sauce for it can surprise you in so many ways!
You can use it as a dipping sauce for Mozzarella sticks. This appetizer/snack became a staple favorite after hoarding mozzarella cheeses from Costco. It was requested by the kids and kids at heart every gatherings. This simple yet playful dish is a must-try. Get Giada's recipe for Mozzarella sticks here.
And if you're up for more flavor, why not try it with Italian Porkchops? Or maybe pour it over pork chops and call it Pork Chop Parmegiana? Recipe for Porkchop is simple. Use the recipe for the mozzarella sticks and replace it with Pork Chops!
Or you can pour of over pasta for a real Italian Red Sauce kick and top it with either of the two: Mozzarella sticks and Italian Pork Chops. Amongst all ways of enjoying your Marinara Sauce, this one is my favorite by far! The simplicity of the Marinara sauce doesn't overwhelm too much to the point that it steals the limelight from the pasta itself. According to Mario Batali, we should still enjoy the wonders of pasta(taste, texture) whilst savoring the sauce. Too much sauce will overkill any pasta dish.
Marinara Sauce
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (32 ounce) cans crushed tomatoes (I used whole peeled tomatoes in mine. I like my sauce with a little bite in it)
2 dried bay leaves
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper.
Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
Yield: 2 quarts
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (32 ounce) cans crushed tomatoes (I used whole peeled tomatoes in mine. I like my sauce with a little bite in it)
2 dried bay leaves
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper.
Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
Yield: 2 quarts
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
I usually cook 2 batches because I freeze the remaining 2 quarts for further use. This Marinara can be use as your basic sauce for Arribiata, Putannesca and etc. so you wanna make more than just 2 quarts!
Note that all photos are still mine: #toolazytowatermark
Note that all photos are still mine: #toolazytowatermark
Yum! I love Giada's sauces ... especially here bolognese and amatriciana. I confess I've yet to try her marinara, but you've inspired me.
ReplyDeleteI've tried her Arrabiata. I also have to confess that I've yet to try here bolognese and amatriaciana! Oh go try! It can be really you basic red sauce and just add anything and everything!
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